Ingredients:
- 4 cups bread flour
- 1 tablespoon fresh chopped dill, or 1 teaspoon dried dillweed
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried leaf tarragon
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried leaf thyme
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 egg yolk
- 1 tablespoon water
Preparation:
Preheat the oven to 325°. In mixing bowl, combine 4 cups flour, the chopped herbs, baking powder, salt, and baking soda. Mix on low speed of electric mixer with paddle attachment for 2 minutes. Whisk together the buttermilk and vegetable oil in a stainless steel bowl. Gradually add the buttermilk mixture to the combined dry ingredients while mixing on low speed and continue to mix until the dough forms a ball, about 30 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for about 30 seconds longer.Transfer the dough ball to a floured surface and knead until smooth, about 2 minutes. Form the dough into a round loaf, pinching and twisting the bottom a bit to make the loaf taller. Place the loaf, pinched side down, on a baking sheet lined with parchment paper or a nonstick silicone liner.
Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4-inch deep "X" into the top. Bake the loaf in the preheated 325° oven for 50 to 55 minutes. The bread is done when a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.
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